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1
Oven at 375F.
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2
In small bowl, soften active dry yeast in 1/4 cup warm water & a small amount of sugar (about a pinch).
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3
In a small pot, combine onion-soup mix & 2 cup water; simmer covered 10 minutes; add sugar, salt, grated Parmesan cheese, & shortening/butter/margarine; stir.
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4
Cool to lukewarm.
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5
Sift or spoon 6-6 1/2 cups all-purpose flour.
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6
Stir in 2 cups of the sifted/spooned flour; mix well.
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7
Stir in yeast.
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8
Add enough remaining flour to make a moderately stiff dough.
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9
Turn out on floured surface.
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10
Knead till smooth & little tacky.
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11
Place in a lightly greased bowl, turning dough once to coat.
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12
Cover; let double, about 1 to 1 1/2 hours.
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13
Punch down; divide in half.
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14
Cover; let rest 10 minutes.
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15
Shape in 2 loaves, tapering ends.
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16
Placed on a greased baking sheet, sprinkled with corn meal.
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17
Score tops diagonally, 1/8 to 1/4 inch deep.
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18
Or, place in greased loaf pans, unscored.
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19
Cover; let double-1 hour.
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20
Bake at 375 for 20 minutes.
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21
Brush with a mixture of 1 egg white & 1 tablespoon water.
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22
Bake 10-15 minutes longer.
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23
If using loaf pans, bake in the greased loaf pan, for 30-35 minutes & brush with butter as it cools.
